Debra Lynn Dadd

Crisco replacement

QUESTION:

Hi Debra,

Could you tell me what to use instead of Crisco in baking, and how much to use? I really enjoy your newsletter and all the hard work you put into it.

POSTED BY GLORIA :: SOUTH CAROLINA USA :: 02/26/2007 1:50 PM


DEBRA'S ANSWER:

Well, you could use organic butter for sure, but if you want a shortening product like Crisco, try Spectrum Shortening, made from organic palm oil. I think you could also use coconut oil (professional bakers used to use coconut oil). All of these fats "firm up" like Crisco.

You would just use the same amount of these as you would Crisco in your recipe.

Debra :-)


COMMENTS:

Hi Gloria,
I have been using the Spectrum Shortening for the last 4 years and it is fantastic! It makes the best pie crusts, my recipe does also use butter in with the shortening. Great product, you will love it.

POSTED BY JUDY :: SELING DESIGN :: WWW.SELINGDESIGN.COM :: MICHIGAN USA :: 02/27/2007 3:19 PM


I agree that COCONUT Oil &/or Palm Oil are a much healthier option. Coconut Oil works great for many things...smoothies, popcorn, stir fry's, baking, etc. Sometimes I blend butter and coconut oil together. LARD is also a good choice but only if you can find an organic source and "render" it yourself. I do not know of any good commercial source. see www.westonaprice.org for information on how to render lard.

POSTED BY LYNN EVANS :: A HEALTHY HORIZON :: WWW.AHEALTHYHORIZON.COM :: MONTANA USA :: 03/02/2007 11:50 AM


According to Shirley O. Corriher, author of CookWise: The Hows and Whys of Successful Cooking coconut oil is the best oil for baking. It is rich in lauric, caprylic, and carpic acids--healthy fats that raise resting metabolic rate by as much as 50 percent (which can result in a weight loss of 36 pounds a year). Replace butter or lard (or Crisco) with three-quarters the amount of coconut oil for the same results.

Debra :-)

POSTED BY DEBRA LYNN DADD :: DEBRA LYNN DADD :: DLD123.COM :: FLORIDA USA :: 03/05/2007 4:57 PM


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